Pages

Monday, October 15, 2012

Sweet Potato Bread with Streusel

From the kitchen of One Perfect Bite...This sweet potato bread comes from Cooking Light magazine. It is a riff on the ubiquitous pumpkin breads that are impossible to avoid at this time of year. This streusel topped loaf is pleasant enough, and if you are watching fat and calorie intake you might want to give this recipe a try. There is, however, a problem you should be aware of. The bread will be dry if the flour is not carefully measured. This recipe is definitely one in which you want to use the fluff, spoon and level technique for measuring your dry ingredients. If you scoop flour directly into a measuring cup, you will have a doorstop rather than a sweet bread. The loaf has a lovely texture and the streusel topping, which gives the bread real eye appeal, is also delicious. The bread itself is borderline bland and I think it needs some orange zest or more cinnamon and nutmeg to boost its flavor. I am posting the recipe as it was originally published because the changes I've suggested might not be to your taste. Here's how the bread is made.

Directions:
1) Preheat oven to 350 degrees F.
2) Pierce potato with a fork; place on a paper towel in microwave oven. Microwave at high 7 minutes, turning after 4 minutes. Wrap potato in paper towel; let stand 5 minutes. Peel potato; mash to measure 1 cup.
3) Place butter in a small microwave-safe bowl. Microwave at medium 20 seconds or until soft. Stir in pecans and 2 tablespoons sugar. Remove from oven and set aside.
4) Lightly spoon flours into dry measuring cups; level with a knife. Combine both flours with sugar, baking powder, cinnamon, salt and nutmeg in a large bowl and whisk to combine. Add mashed sweet potato, juice, oil, and egg, stirring until well blended.
5) Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Drop pecan mixture by spoonfuls over top of loaf and gently press into batter.
6) Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan and cool completely on a wire rack before serving. Yield: 1 loaf to serve 8 to 12.

We prefer sweet potato pie (my southern upbringing?) to pumpkin pie. Pumpkin bread has been on my to-do list (isn't it obligatory?) but this sounds like a good alternative. I posted your delicious baked potato soup on my blog today. I'll be making it again soon as we really enjoyed it and the weather is calling for more soups!!

Site Meter

Privacy Policy

This blog does not share personal information with third-parties nor does it store information about your visit for use other than to analyze content performance through the use of cookies, which you can turn off at anytime by modifying your Internet browser's settings. Third party vendors, including Google, use cookies to serve ads based on a a users prior visits to this website. Google's use of the DoubleClick cookie enables it and its partners to serve ads. This blog is not responsible for the republishing of the content found here on other Web sites or media without the owners permission. This privacy policy is subject to change without notice